Preparation:
** make thick coconut milk from 125 g (4 oz) creamed coconut dissolved in 250 ml (8 fl oz) hot water
Pound or process the chilies, onions, garlic, trassi and candlenuts to a smooth paste with the tamarind and galangal. Heat the oil and fry the paste for a few minutes, then add the remaining ingredients and cook gently for 15-20 minutes, until the mixture thickens. Cool, and store in a jar in the refrigerator. |
